These are really very easy to make – unfortunately, most people try too hard to make them “pretty”. Putting them together will be easier each time you make them, but just remember they only have to be closed – not pretty when they are raw – they will look much better cooked.  For variety you can add diced water chestnuts and canned bean sprouts (well drained).  Have not tried it but ground turkey or chicken would work too.

Ingredients:

• 1 lb hamburger (I use ground chuck)
• 1 pkg Lipton onion soup (1 envelope)
• 1 c shredded cheddar cheese
• 3 pkg crescent rolls (8/package)

Directions:

1. Preheat oven to 375°.
2. Brown hamburger in a large skillet.
3. When all the red is gone, add the soup mix and saute for about 10 minutes.
4. Let cool slightly.
5. Stir in cheese.
6. Unwrap a package of crescent rolls.
7. CUT EACH CRESCENT ROLL IN HALF (very important)
8. Place 1 teaspoonful or so of meat mixture on each half of the crescent roll.
9. Fold over and seal the edges. (Just pinch the dough around the mixture and make sure it is “closed”)
10. If you are using these right away, simply place each turnover on a cookie sheet about 1 inch apart.
11. Continue with remaining crescent rolls and meat mixture.
12. Bake for approximately 15-20 minutes – until lightly browned.

If you are making these for later, place each turnover on a cookie sheet (get as many as you can on each sheet) – then place the cookie sheet in the freezer for about 10 minutes, until the turnovers are hardened slightly) – then you can just place them in plastic bag and freeze. When cooking the frozen turnovers, let them defrost slightly and cook them for about 5 minutes additional. Keep watching the bottoms so they don’t burn.

Serves:  Makes 48
Source:  Arlene Springe, A Little Bit of Christmas, Anaheim Memorial Hospital Guild 1977